Chocolate or Vanilla pudding? / myLot

Unsweetened cocoa is the best source for chocolate in pudding. Hershey's brand is very good; Ghirardelli's is also excellent. Though Nestle makes fine chocolate chips, their cocoa leaves something to be desired. It's also the cheapest -- not usually a good sign with chocolate. Along with the cocoa, assemble the following ingredients: sugar, cornstarch, salt, vanilla, and milk. Never use nonfat milk in pudding! It has to be at least 2% milkfat content, or it won't thicken and set. Whole milk pudding is divine. Measure a cup and a half of milk into a pot. Put it on the stove over low heat until tiny bubbles form around the edge. If the heat is low enough you shouldn't need to stir it. Don't let it boil or burn, though. Meanwhile, stir together 3 tablespoons cornstarch, 4 tablespoons sugar, 1/4 teaspoon salt, and some cocoa. Use at least 2 tablespoons -- up to 4, if you want a really rich chocolate flavor. Stir half a cup of cold milk into these dry ingredients, and mix well. Stir this mixture into the scalded milk -- use a whisk if you've got one. Keep stirring and raise the heat to medium. Bring mixture to a boil, stirring constantly. Boil it for one minute, stirring or whisking the whole time. Remove from heat and let it cool in a bowl. Stir in a teaspoon or two of vanilla when it's lukewarm. Enjoy this warm or cold, with heavy cream, whipped cream, or all by its lovely lonesome.